Tag: Confection

These remind me of those crunchy sesame bars packed with sugar & corn syrup that you find in all of the delis of NYC, but these laddu are much easier on your teeth (they are soft with a slight chewiness) and your blood sugar levels, AND they have the added richness of peanut and cardamom.

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These are really my kind of treat. They remind me of those crunchy sesame bars packed with sugar & corn syrup that you find in all of the delis of NYC, but these laddu are much easier on your teeth (they are soft with a slight chewiness) and your blood sugar levels, AND they have the added richness of peanut and cardamom. I adapted the recipe from Xawaash, a Somali food blog written by a couple who now live in Canada.Their recipes and stories are full of lovely details that convey a deep love for their native country.

I adapted the recipe so that it contains no added sugar and requires no cooking.

Ingredients:

125 g Sesame Seeds, raw

1/2 tspn Ground Cardamom

125 g Roasted Peanut Butter (unsalted)

200 g Medjool Dates, pits removed

Method:

Toast the sesame seeds and cardamom in a small pan over medium heat until golden and fragrant. Let cool. Grind sesame seeds in food processor (pulsing) until they are a fine powder (do not over-grind, or they will become tahini paste!). Remove from food processor and set aside.

Place peanut butter & dates in the food processor and puree until smooth and homogeneous. Add the ground sesame seeds and pulse just until mixed in.

Lay a sheet of plastic wrap on a cutting board. Place the laddu mixture on top and squeeze into a squared ball. Place another sheet of plastic wrap on top, and use a rolling pin to roll the paste into a uniform 1/2-” thickness. Remove the top sheet of plastic wrap and cut into desired shapes. The laddu can also be rolled into balls. My first batch came and went within a single day. Enjoy yours while they last!